Leek, Potato, and Coriander Bake
Rich late season comfort food.
Serves: 4
2 tablespoons olive oil
2 tablespoons butter
1 pound of leeks, well cleaned and cut into ½-inch rings
2 pounds waxy potatoes, red, yukon, or fingerling; cut into ½-inch slices
1 teaspoon whole black peppercorns
2 teaspoons coriander seeds
Preheat oven to 400 F. Place butter and oil in a large shallow roasting pan. Place in the oven to melt the butter. Stir in the leeks and potatoes to coat with the butter and oil. Shake pan to level ingredients. Crush the peppercorns and coriander in a mortar and pestle or with the bottom of a heavy skillet. Sprinkle this mixture on potatoes. Add 1 teaspoon salt. Stir ingredients to combine. Cook for 40 to 50 minutes until potatoes are golden and tender.
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